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Slow Cooker Shredded Chicken Taco Stuffed Peppers Photo

Slow Cooker Shredded Chicken Taco Stuffed Peppers Recipe

Katie Jasiewicz
Slow Cooker Shredded Chicken Taco Stuffed Peppers give the comfort of a chicken taco in a red bell pepper. So comforting and easy.
4 from 2 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Cuisine Mexican
Servings 6
Calories 343 kcal

Ingredients
  

  • 2 cups Cooked Shredded Chicken
  • 3 cups Cooked White Rice
  • 2 Plum Tomato Guts removed and diced
  • 2 1/4 ounces Sliced Black Olives Drained, 1 can
  • 2 tablespoons Fresh Cilantro Minced
  • 2 cups Mexican Style Shredded Cheese Divided
  • 6 Multi-Colored Bell Pepper

Instructions
 

  • In a large bowl, mix shredded chicken taco meat, cooked white rice, diced tomatoes, olives, fresh cilantro, and one cup shredded Mexican cheese. Mix well and set to the side.
  • Fill the slow cooker with 1/3 cup water.
  • Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1 cup shredded cheddar cheese. Cook on low for 5 hours. Remove bell peppers from slow cooker and serve with sliced avocado, salsa, and sour cream.

Nutrition

Calories: 343kcalCarbohydrates: 26gProtein: 25gFat: 14gSaturated Fat: 6gSodium: 322mgFiber: 1gSugar: 1g
Keyword Chicken, Comfort Food, Mexican, Peppers, Slow Cooker, Taco Week, Tacos
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